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Chocolate, Chocolate, Chocolate is much a lot more than just a recipe guide. Using half a century of chocolate information and expertise to this accessible new title, Jean-Pierre Wybauw\'s sixth book is a veritable abundance of info, background and recipes pertaining to chocolate.The guide traces the historical past of the cocoa bean, from its 1st use as currency by the Aztecs to the extremely beginnings of its consumption as a delicacy. The technical differentiations between dark, milk and white chocolate are explained, and various production strategies and tricks are examined, with additional nuggets of info included along the way. Nutritional values of different varieties of chocolate, as effectively as the wellness benefits of the cocoa bean, are also outlined, and an explanation of chocolatier\'s terminology.Attributes in excess of a hundred pages of recipes with stage-by-stage directions like muffins, soufflés, pralines, macaroons and chocolate cannelloni as nicely as valuable recipes for chocolatiers\' elements that are otherwise high-priced and hard for the layman to get hold of this kind of as fondant cream.Of interest to specialists and aspiring chocolatiers as effectively as hobbyists, readers will be swept away by Jean Pierre\'s enthusiasm and never-ceasing diligence to produce the ideal chocolate.
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